Sardine Toast

INGREDIENTS

For Tapenade:

• 1 15-ounce can pitted green olives
• ½ small shallot, roughly chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste

For Assembly:

• 1 baguette, sliced
• Olive oil, for drizzling
• 1 garlic clove
• ¼ cup canned roasted red peppers, thinly sliced
• 1 4.4-ounce can sardines in extra virgin olive oil, coarsely flaked
• Lemon slices
• 2 tablespoons fresh flat-leaf parsley, roughly chopped
• Flaky sea salt

PREPARATION

Combine the olives, shallot and olive oil in a food processor and pulse until mixture becomes spreadable. Season with salt and pepper to taste. Use immediately or store in an airtight container in the refrigerator up to one week.

Preheat broiler. Place the baguette slices on a rimmed baking sheet and drizzle lightly with olive oil. Broil until golden brown, about 2 minutes, transfer pan to a wire rack to cool slightly. When toasts are cool enough to handle, rub the toasted surface of each slice with garlic clove. Spread each slice with about 1 tablespoon tapenade, then top with sardine fillets and roasted red pepper slices. Arrange toasts on serving platter and squeeze lemon juice over the tops. Garnish with parsley and flaky sea salt.